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Photo of Apple Charlotte by WW

Apple Charlotte

Total Time
1 hr 40 min
25 min
40 min
Invented on the 18th century this pud is still good!


Reduced fat oil spread

20 g

Green apple, unpeeled

2 medium, coarsely chopped

Brown sugar

1 tbs

Ground cinnamon

½ tsp

Fruit loaf, white

251 g, (8x40g slices), crusts removed

Reduced-fat vanilla custard

125 ml

Oil spray

4 x 3 second spray(s)


  1. Lightly spray four 150ml-capacity ovenproof dishes with oil.
  2. Melt spread in a medium saucepan over medium heat. Add apple, sugar and cinnamon and cook, stirring occasionally, for 10 minutes or until apple is tender.
  3. Meanwhile, using a small sharp knife, cut 4 slices of bread in half crossways, then cut each half into 4 small rectangles (or fingers) to make 32 rectangles. Using 5.5cm and 6.5cm round cutters, cut a 5.5cm disc and a 6.5cm disc from each slice of remaining bread. Place 5.5cm rounds in bases of prepared dishes. Arrange rectangles, slightly overlapping, around sides of prepared dishes.
  4. Divide apple mixture among prepared dishes. Place 6.5cm discs over filling. Lay a piece of plastic wrap over the top of each charlotte and place a weight (such as an unopened can of tomatoes) on top to weigh mixture down. Set aside for 30 minutes. Preheat oven to 180°C or 160°C fan-forced.
  5. Remove cans. Bake charlottes for 30 minutes or until golden and heated through. Set aside in dishes for 5 minutes.
  6. Meanwhile, prepare custard following packet instructions. Turn charlottes onto serving plates. Serve with custard.